Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.

Butterfly the Chicken: Place each chicken breast flat on a cutting board. Carefully slice horizontally to create a pocket, but don’t cut all the way through. Season both sides with salt, pepper, and garlic powder.

Make the Filling: Heat butter in a skillet over medium heat. Add sliced mushrooms and cook until browned (about 5 minutes). Add garlic and spinach, sautéing until spinach is wilted. Remove from heat and stir in cream cheese, Parmesan, and red pepper flakes. Mix until smooth and creamy.

Stuff the Chicken: Spoon the filling evenly into each chicken breast pocket. Secure with toothpicks if needed to keep them closed.

Sear (Optional, for added color): In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Sear stuffed chicken for 2 minutes per side until lightly golden.

Bake: Transfer the seared chicken to your baking dish (or place the skillet directly in the oven if it’s oven-safe). Drizzle a little olive oil or melted butter over each breast. Bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C).

Serve and Enjoy: Remove toothpicks and serve hot with your favorite side — mashed potatoes, steamed veggies, or a crisp salad work great! 😋